Reviewed: Mar. 13, 2009

This pork was so delish! I'm not usually a fan of pork, but with this recipe it came out so moist. We did prepare it on a gas BBQ and did take it off when it reached 145 degrees, as the outside was seared nicely. I will make this again and will also try it with other meats.

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Carla

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Reviewed: Feb. 24, 2009

I've used this marinade several times now,do not change anything, it gives great flavor to the pork.

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mindyb

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Reviewed: Feb. 23, 2009

We LOVE this recipe. Everyone who has it wants the recipe. My friend slices it thin and serves it on Hawaian sweet rolls and her husband can't get enough of these sandwiches. We have even used the marindae on chicken and it is delicious! When tenderloin is on sale, I get a big one and slice it, then marinade it and put it directly into the freezer. So easy to pull out a meal size serving for a yummy quick meal.

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Sandi

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Reviewed: Dec. 25, 2008

Very good recipe. I did not have "stir fry sauce" either, but there is a recipe here called Asian Stir Fry Sauce, which is made of some ingredients already used in this recipe, plus a few more that folks would likely have in the pantry. When adding "flavor ingredients", I'm not much of a stickler for measuring, and add according to taste - so for the folks who say this recipe is bland... quit measuring and just add some more of the flavor ingredients! The lime, ginger and garlic are the good ones to beef up in this one. I slow cooked my boneless pork chops in a covered pan on the stove in the marinade, and served them with soba noodles and Asian mixed baby veggies. They were moist and delicious.

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FSQUEEN

Cooking Level: Intermediate

Living In: Providence, Rhode Island, USA

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Reviewed: Nov. 30, 2008

Good flavor - I roasted it in the oven and broiled it for a few minutes at the end.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Nov. 29, 2008

I love it! It's really delicious! I didn't put the soy sauce and stir fry sauce but instead I replaced them with oyster sauce. I also saute it in a pan instead of grilling it and it's a real hit! Thanks for the recipe ;)

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Cleo Loong

Cooking Level: Beginning

Living In: Kuala Lumpur, Kuala Lumpur, Malaysia

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Reviewed: Sep. 27, 2008

Excellent! Very easy to make. My ten year also thought it was a bit hot. Next time I will cut back a little on the crushed red pepper. I will be making this again!

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297joshua

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Reviewed: Aug. 31, 2008

I followed the recipe as is (x4) and it was absolutely delicious! Loved it. It was too spicy for my 10-year old, but everyone else thought it was very tasty. I used a digital thermometer to make sure it was cooked to 160 degrees.

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Julie

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Reviewed: Aug. 27, 2008

This recipe lived up to expectations. Like Laurie P., I seared a 1 3/4# loin roast over hot coals, then cooked to doneness over indirect heat. Everyone in the family loved it and I have just enough left over to make some wontons or pork fried rice later. Very good stuff.

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AHAFELE

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Reviewed: Jul. 31, 2008

Will use much less soy sauce next time. Came out a little too salty for my family. Meat stayed tender, but took much longer to cook on grill. We had to put it back out two times.

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chowsito

Cooking Level: Intermediate

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Reviewed: Jul. 15, 2008

soooo yummy. im going to be marinading and bringing one up camping this weekend. Defonetly recommend this recipe!

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Ashley-Lou

Cooking Level: Intermediate

Living In: Victoria, British Columbia, Canada

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Reviewed: Jun. 29, 2008

Very nice flavor. I added some cayenne to the marinade. We loved it - thanks for sharing!

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Jodi

Cooking Level: Intermediate

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Reviewed: Jun. 16, 2008

****** 6 STARS!!!! 2 words: EFFORTLESS and DELICIOUS!!!! I made this last night for my husband and myself and WE LOVED IT!!! It's not often that my husband says I cook well (i'm a newlywed, and still working on improving my cooking skills!!) My husband actually said today "we don't need to eat out anymore if you keep cooking like that!!!" I did make a couple additions to the recipe (I actually combined the Indonesian PT recipe with with Teriyaki PT recipe, but they were very similar). I also added a 1/2 can of FROZEN concentrated APPLE JUICE! My favorite part was the "blackened" parts from the grill (almost burnt, but not all the way). The pork was soooo juicy and tender. You will def want seconds!! I served mine with fried rice. YUMM! I cant wait to make this again!

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purplngldkitty

Cooking Level: Beginning

Home Town: Austin, Texas, USA

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Jun. 15, 2008

I made this pork for a dinner party we were having and it was a massive hit. I doubled the recipe as I was using 2-1 lb pork tenderloins. Instead of using stir-fry sauce, I used BBQ hoisin sauce and I used cayenne instead of the flakes. The end result was very tasty, tender pork and it got rave reviews from everyone.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Jun. 9, 2008

Awesome recipe!! Will definately make again. My husband is still raving about it!!! THANKS :)

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mrsginter01

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Reviewed: Jun. 1, 2008

This was outstanding.

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THEBACCHUS

Cooking Level: Expert

Home Town: Sarasota, Florida, USA

Living In: Topeka, Kansas, USA

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Reviewed: Jun. 1, 2008

The pork had nice flavor and was more tender than I expected. I don't have access to a grill, so I seared the loins on both sides in a nonstick pan. Then I lowered the heat to medium and covered the pan with a lid, turning them every 5 minutes. Cooking time was about 25-30 minutes total for 2 loins and they got great color this way.

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Hobbs

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: May 27, 2008

This was good. I've never had Indonesian food and I couldn't decide if I liked it or not. But the rest of my family really enjoyed it - and I have 4 picky kids, it's hard to please them all. And it was very EASY and quick, and very tender meat. I will be making it on the grill next time, I was just too tired last night!

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CWOOD28

Cooking Level: Expert

Home Town: Corona, California, USA

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Reviewed: May 25, 2008

Very tasty! We actually used this on thick cut boneless pork chops on the grill, and it was fabulous! The red pepper gives it just a little zing, and the combination of flavors really makes it wow!

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MasterGrillAZ

Cooking Level: Intermediate

Home Town: Milford, Connecticut, USA

Living In: Anthem, Arizona, USA

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Reviewed: May 19, 2008

I fixed this recipe for my brother who had never had Pork Tenderloin before, he said that Ihave to teach him how to cook this recipe, it was so good.This is definely a keeper. I will add this to my recipe box so I can use it again.

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MSCLAUDI

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Indonesian Pork Tenderloin

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